There’s a quiet comfort in holiday mornings, the kind where the light falls soft, the coffee is warm, and there’s something sweet waiting on the table. That’s what this creamy eggnog spread gives you. It’s not a drink, not quite a dessert, and certainly not your average jam.
This simple eggnog recipe transforms a seasonal drink into a smooth, spoonable spread with deep holiday flavor.
You’ll learn exactly how to make it, how to adjust the consistency, and how to use it well beyond toast. Whether you’re gifting homemade treats or looking for recipes using eggnog that go beyond cookies and pie, this one earns a spot on your table and your Pinterest board.
Why This Eggnog Spread Is Different
Most eggnog recipes focus on sipping. This one invites you to spread it, swirl it, or spoon it over warm pastries.
It gives the flavor of classic homemade eggnog with alcohol or without it—your choice—but delivers a texture more like a soft custard or a loose jam.
In my kitchen, I’ve used it to fill thumbprint cookies, glaze cinnamon rolls, and even stir into eggnog coffee on Christmas morning. The flexibility is part of what makes this so practical.
Ingredient Notes for the Best Eggnog Spread
Start with eggnog you enjoy drinking. Store-bought works, but homemade eggnog gives a richer result.
I’ve tried both, and homemade blends more smoothly, especially if you’re skipping the pectin. If you’re using a store version, look for one labeled “classic” or “holiday” rather than “light” to avoid thin or overly sweet results.
You’ll cook it with cornstarch and a touch of butter to thicken it just enough. The sugar carries the flavor, while cinnamon and nutmeg give warmth. I recommend the rum. It deepens the flavor without making it taste like an eggnog cocktail recipe. But it’s still optional.
Adding powdered pectin is up to you. If you want something closer to a traditional jam that holds its shape, the pectin helps. If you’re after a more pourable dessert sauce, skip it.
Here’s where my own notes come in. I’ve made this several ways, and while pectin gives structure, it slightly dulls the silky texture. So I only add it if I’m making it for toast or layering it into bars like my maple fudge. Otherwise, I leave it out for a softer finish.
How to Make a Smooth and Creamy Eggnog Spread
Whisk the eggnog and cornstarch before heating. This step helps prevent lumps later.
Once it’s smooth, stir in the sugar, cinnamon, and nutmeg. As it heats, the mixture thickens gently—don’t rush it. Keep the heat at medium and stir often.
The mixture will take on a custard-like consistency after about 5–7 minutes. You’ll notice it cling slightly to the whisk. That’s your cue to move to the next step.
Flavor Layering: Adding Butter, Vanilla, and Rum
Lower the heat and stir in the butter. It should melt smoothly into the mix, adding a richer mouthfeel.
Then add the vanilla and the rum. This step is brief. just a couple of minutes but helps the alcohol cook down slightly while leaving behind the traditional eggnog warmth.
If you’re skipping the alcohol, you can double the vanilla extract or add a dash more cinnamon to deepen the flavor.
Choosing the Right Consistency: Pectin or No Pectin
To get a thicker jam that spreads cleanly on toast or fills tart shells without running, whisk in the powdered pectin now. Let it cook another 1–2 minutes, and you’ll see it tighten just a bit.
If you prefer it soft and custard-like something closer to an eggnog latte filling, skip this step and move straight to cooling.
This is also where you can adjust for uses. Want to fold it into whipped cream for a maple butter swirl? Skip the pectin. Want to gift it in a jar with a bow? Add the pectin for better structure.
Cooling and Storing the Spread
After cooking, let the jam cool for 5 to 10 minutes in the saucepan. The cooling helps it settle and thicken more naturally.
Transfer the mixture into clean jars while it’s still warm but pourable. Seal and refrigerate. The spread keeps for up to two weeks if stored properly.
For longer storage, freeze in small batches. I’ve done this before the holidays so I can thaw a jar at a time and use it for last-minute gifts or brunch spreads.
Serving Ideas and Variations to Try
This creamy eggnog recipe fits into many holiday moments.
Spoon it over pancakes. Pipe it into cupcakes. Swirl it into cheesecake batter. Or, thin it slightly with warm milk to make an easy eggnog latte recipe at home. A few friends of mine even use it to fill sandwich cookies for festive dessert trays.
It also pairs surprisingly well with fruit-based spreads. For example, layering it with my blackberry jam on a tart crust gives you contrast—deep berry notes beside mellow spice.
If you have extra, try folding a spoonful into whipped cream and serving it with a slice of fig preserves toast. It’s a small touch, but it changes everything.
Related Recipes for Homemade Gifts or Holiday Baking
Save and Share This Creamy Eggnog Spread
Pin this recipe to your Holiday Recipes, Eggnog Dessert Recipes, or Homemade Food Gifts boards so you can find it again next season.
If you try this, I’d love to know how you used it. Did it end up in cookies, coffee, or on toast? Share in the comments—I always check.
Or if you ran into any trouble while making it, feel free to ask. This recipe has room to adjust, and I’m happy to help.
Creamy Eggnog Recipe
Creamy eggnog spread recipe made with real eggnog, vanilla, and rum. Great for toast, desserts, or gifts. A smooth holiday twist.
Ingredients
- 1 ½ cups eggnog (store-bought or homemade)
- 1 cup sugar
- 2 tablespoons cornstarch
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons unsalted butter, cut into small cubes
- 2 tablespoons dark rum (optional, but recommended for a true eggnog flavor)
- 1 package (3 oz) powdered pectin (optional, if you prefer a thicker jam)
Instructions
- Prepare the Eggnog Base
In a medium saucepan, pour the eggnog and whisk in the cornstarch until fully dissolved. Stir in the sugar, cinnamon, and nutmeg. Heat the mixture over medium heat, stirring constantly, until it begins to simmer and thicken slightly. This process usually takes about 5-7 minutes. - Add Butter and Flavoring
Once the eggnog mixture has thickened, lower the heat to medium-low and add the butter, stirring until it melts and incorporates fully. Stir in the vanilla extract and dark rum (if using). Continue to cook for another 2 minutes, allowing the flavors to meld. - Thicken the Jam
If you'd like a firmer jam consistency, now is the time to add the powdered pectin. Sprinkle the pectin into the eggnog mixture, whisking continuously to avoid clumps. Allow the jam to cook for another 1-2 minutes, just until it thickens further. If you prefer a looser, more custard-like spread, you can skip the pectin step. - Cool and Jar the Jam
Remove the saucepan from heat and let the eggnog jam cool for 5-10 minutes. It will continue to thicken as it cools. Once it has cooled slightly, pour the jam into sterilized jars. Seal tightly and refrigerate.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 1597Total Fat 39gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 13gCholesterol 286mgSodium 313mgCarbohydrates 292gFiber 5gSugar 231gProtein 18g
This looks so good! What a great combination of flavors!
Thanks for sharing! Does it keep long?
I thought you weren’t supposed to can corn starch?
Great question, Heather and you’re right to bring it up. Cornstarch isn’t recommended for pressure canning because it can affect heat distribution and safety. But in this recipe, the eggnog jam is meant to be refrigerated, not shelf-stable canned. The cornstarch works fine for thickening here since it’s stored cold and used within a couple weeks. I’ll make that note more obvious in the post to avoid any confusion, thank you for catching that!
Bonjour merci pour le partage pourriez vous avoir la gentillesse de nous préciser la contenance en ml ou poids de votre masure en tasse merci cordialement Luce
Hi Luce 😊
A US cup holds 240 ml. Here’s each ingredient in metric:
• Eggnog 1½ cups – 360 ml
• Sugar 1 cup – ≈ 200 g
• Cornstarch 2 Tbsp – ≈ 16 g
• Vanilla ½ tsp – 2.5 ml
• Cinnamon ¼ tsp – ≈ 0.5 g
• Nutmeg ¼ tsp – ≈ 0.5 g
• Butter 2 Tbsp – 28 g
• Dark rum 2 Tbsp – 30 ml
• Powdered pectin 3 oz – ≈ 85 g
Is there a way to make it shelf stable? I’d love to make this ahead of time and give as part of my gift baskets for my employees. Unfortunately, I can’t store that much in my fridge! And 2 weeks is a really short window.
That’s a great idea for a gift, but this recipe isn’t safe to make shelf stable since it contains eggnog and butter. It really does need refrigeration, and the two‑week window is about the max for freshness. If you’d like something that stores longer for gift baskets, you might want to try a traditional fruit jam or a spiced jelly, since those can be canned and kept at room temperature for months. Here’s a recipe for blueberry jam that works well for that.
do you think one could water can this for shelf stable storage?
Megan, this question comes up a lot with dairy-based spreads. 😊
This mixture sits in a low-acid zone, and that creates a real safety issue for water canning. I have tested dairy recipes in the past, and every extension source I worked with treated milk, eggs, butter, and thickeners as unsafe for water baths. The heat in a water bath cannot reach the level needed to keep it stable on a shelf.
My own batches stay in the refrigerator. They hold their texture and flavor well for a solid week. The freezer also treats it kindly, and I lean on that option any time I want to make it ahead for gifts. Freezing gives me the closest result to a fresh batch without any safety concerns.
Hi! Excited to try this! Do you think it would work as a center in thumbprint cookies? Would you add the pectin for this? Could you bake it with the cookies and still have it hold up? Thank you!
You can use it as a thumbprint filling. I would skip the pectin for that, since the spread thickens on its own once it cools. Bake the cookies first, then spoon the filling in while they’re still warm. If you bake the filling with the cookies, it can bubble and lose that smooth look, so adding it after gives you a cleaner finish and the right texture 😊.